BERNARD MARTY LANGUEDOC
~ Fortified Wine ~ ~ 100% Maccabeu ~ Written with or without 'h' (no AOP but an IGP) it is a typical and familiar appetizer of Languedoc. Liqueur wine made from the blend of 80% fresh grape must and 20% wine brandy, so fortified sugars are not fermented. Languedoc grape varieties with at least 50% white or black grenache. Here the Maccabeu (vigorous grape variety native to northeastern Spain) was planted by Bernard's father. For the history, in 1802 Napoleon gave winemakers the right of ‘Bouilleur de Crû’ which allow them 1000 degrees of alcohol. A quarter of this alcohol was put in three quarters of grape juice so that it did not ferment; thus was created the word Cartagène ('quartejar' meaning to share in four in Occitan).
- DOMAINE LABET JURA
~ Fortified Wine ~ ~ 2/3 Chardonnay, 1/3 Savagnin ~ Made since the 14th century, Macvin is a fortified wine obtained from unfermented grape juice (about 2/3) to which 1/3 of Marc du Jura has been added. The marc are from labet’s harvest, distilled by themselves in an old pot still. Titling at least 52%, the marcs are aged two years in barrels before blending with grape juice. The Macvin is then aged for at least 18 months in 228 litre oak barrels. In France it is drunk mainly as an aperitif and is also appreciated, after a longer or shorter aging, with bitter dark chocolate desserts. - DOMAINE ROUSSET-PEYRAGUEY BORDELAIS
~ Sweet Wine ~ ~ 80% Sémillon, 15% Sauvignon Blanc, 5% Muscadelle ~ - HUBERT & HEIDI HAUSHERR ALSACE
~ White Wine ~ ~ Gewurztraminer, Riesling, Pinot Gris ~ 20 g/L of residual sugar. - HUBERT & HEIDI HAUSHERR ALSACE
~ Sweet Wine ~ ~ 100% Gewurztraminer ~ Sweet white wine (residual sugars 288 g/l) vinified and bottled with 30 mg/l sulfur. Marly limestone soil, South-East exposure.
